Beef Tenderloin with Green Peppercorn Sauce

A richly flavored creamy peppercorn sauce is the perfect accompaniment to simple Filet Mignon. 4 8 ounce beef tenderloin steaks (filet mignon) 3 ounces olive oil 3 small shallots, minced 2 whole tomatoes, concasse 8 pieces black olives, chopped 2 Tablespoons green peppercorns 5 ounces heavy cream, reduced 2 ounces cognac 8 ounces veal stock 1 Tablespoon fresh basil, chopped salt and pepper, to taste Season each tenderloin with salt and pepper. Saute in a HOT pan with olive oil according to taste. Remove from pan and keep warm in oven. In the same pan, add shallots and saute until lightly browned. Add the tomato concasse, black olives and green peppercorns to the pan. Pour cognac into the pan; remove from heat and ignite; return to heat and wait for flame to go out. Add the veal stock and heavy cream; simmer over medium heat to reduce sauce. The finished sauce should coat the back of a spoon. Add fresh basil and season to taste just prior to serving. Place the beef tenderloins on individual plates and spoon sauce over top.